Low Carb Banana Pecan Muffins

Low Carb Banana Pecan Muffins

I cannot describe the flavor of this low carb banana pecan muffin. The combination of banana, coconut and pecan gives it a delightful taste so hard to describe, but I know I will be making them many a time. I found this recipe on Guilt Free Desserts by Healing Gourmet and substituted Pecans instead of Walnuts. Don’t get me wrong they are delicious with walnuts but I like pecans more. Check out the cook book on my right hand side of this page, she has created some amazing low carb recipes that are healthy and keep you on track to continue to lose weight and maintain it.

Banana Pecan Muffins

2 medium bananas
1/4 tsp Celtic sea salt
4 Tbsp virgin coconut oil
1/2 cup pecans, chopped
½ cup Coconut Flour
1 tsp vanilla extract
1/2 tsp baking powder
1/2 cup xylitol (or your choice of sweetener)
6 large eggs

Preheat oven to 350 degrees F.

Using a hand mixer, cream xylotil, coconut oil until fluffy. Add vanilla and eggs, beating well. Sift coconut flour, baking powder and salt. Beat into batter.
Fold in chopped pecans and bananas.
Spray muffin tins with Pam.
Pour batter three quarters of the way up into a muffin pan
Bake 25 minutes on middle rack.

Nutrition Information Per Serving
147 calories, 11g total fat, 6 g saturated fat, 0 g trans-fat, 2 g monounsaturated fats, 3 g polyunsaturated fats, 106 mg cholesterol, 94 mg sodium, 8 g carbohydrate, 2.5 g fiber, 3 g sugars